Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Total Time
20 mins
40 mins

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004

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  1. Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
  2. Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
  3. Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
Most Helpful

5 5

Served with steak and a salad. Easy to make an delicious!

5 5

This was great Sharon! I made it to go with the steak I was making for the menfolk. I loved it. So creamy!

5 5

WOW! This is sooo good! I used light cream, and only one cup of monterey jack cheese, and 1 can of chopped green chilies. I used the cornmeal (what I had on hand). By vote of my vegetarian husband, this replaces my previous stuffed pepper recipe. Thanks!!